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Daily Local NewsTue, 03 Mar 2015 16:12:56 -050060"I think one-pot wonders is a really great concept," said Olga Sorzano of LOST Gourmet in Downingtown. "Everything in one pot - easy clean up when you have a busy schedule or kids running around."

The chef joked that she sometimes forgets there's no hired dishwasher at home.

"You turn around, and there's six pots - all dirty," Sorzano said.

]]>Wed, 25 Feb 2015 02:00:00 -05002015-02-25T02:00:00-05:002015-02-25T11:36:51-05:00February is a month filled with love and hearts. And it is a month focused on the importance of loving the heart that beats for us every day.

Exercise is important to maintaining a healthy heart, but the food you choose to eat may have a bigger impact. Making heart-healthy choices will help lower cholesterol as well as reduce blood pressure and blood sugar levels.

What's the one ingredient you should always have in your cupboard? Dried pasta, of course. It's the base of a zillion easy-to-make weeknight meals and the friendly playmate of 2 zillion ingredients, including leftovers.

Pasta comes in all sizes and shapes, all of them designed with a purpose.

A brimming pot of hearty stew is a gift in so many ways during the gray, bone-chilling days of winter. Simmering merrily away on the stove, it warms the kitchen (especially if you fire up the oven and bake a pan of cornbread to serve with it). Its aroma lifts the spirits, encouraging anyone who walks through the front door that they are finally home.

]]>Wed, 25 Feb 2015 11:31:41 -05002015-02-25T11:31:41-05:002015-02-25T11:31:41-05:00There is nothing like a good draught beer.

Buying by the case, six pack, or individual bottle is great and all, but there really is no substitute for the freshness and flavor you get from a freshly poured beer. The taste, the body, the carbonation, it just feels right when the beer comes out of a tap.

]]>Fri, 20 Feb 2015 15:38:47 -05002015-02-20T15:38:47-05:002015-02-20T15:38:47-05:00With the barest of ingredients, and the simplest of preparations, you can enjoy a filling soup that will rival any other vegetable soup found in your family recipe book. I wanted to add more ingredients to this recipe created by my Dad, the second Yankee Chef, because it seemed rather plain at the onset.]]>Wed, 18 Feb 2015 14:21:29 -05002015-02-18T14:21:29-05:002015-02-18T14:21:29-05:00"The lunar year is 4713. This year is the Year of the Sheep. Usually the Year of the Sheep is more peaceful," said Alan Huynh, general manager of Yangming in Bryn Mawr. "In China, the New Year is the biggest holiday of all the holidays. Every family, every store - they take off. It's like Christmas here.]]>Wed, 18 Feb 2015 02:00:00 -05002015-02-18T02:00:00-05:002015-02-18T14:21:24-05:00Stuffed Eggs with Truffle Oil

Want to make these even fancier? Use a pastry bag fitted with a star tip instead of a plastic bag to pipe the yolk filling into the egg whites.

Start to finish: 35 minutes, plus chilling

Servings: 12

Ingredients

6 large eggs

2 tablespoons mayonnaise

2 tablespoons creme fraiche

1 teaspoon Dijon mustard

2 tablespoons finely grated Parmesan cheese

]]>Wed, 18 Feb 2015 14:20:24 -05002015-02-18T14:20:24-05:002015-02-18T14:20:24-05:00Sure, we're all trying to lose those pesky 10 or 15 or whatever pounds, but that's no reason to not keep a pint of heavy cream in the refrigerator.

Truth is, a little fat like that can go a long way to turning a basic dish into one that is exceedingly comforting. Steak, for example, is dramatically improved with a cream-based pan sauce.

If you're like most Americans, the first thing you did when you brought home your new grill was remove the warming rack that sits above the grates. Today, I want to make a case for putting it back.

I'm a big believer in cooking entire meals on the grill. After all, if you've already got it fired up for the main course, why dirty pans or heat up the kitchen for the side? And that's where your warming rack comes in.

Lots of people love their slow cookers. Just as many folks don't. We tend to be in the latter group. Not because we don't appreciate the dump-and-go convenience. And we certainly enjoy being greeted at the end of the day by delicious smells before we've even taken off our coats.

]]>Wed, 18 Feb 2015 14:19:27 -05002015-02-18T14:19:27-05:002015-02-18T14:19:27-05:00One of the main reasons carnivores love meat is because of its depth of flavor. And the easiest way to magnify that flavor is to brown the meat.

For those of you into science, this is called the Maillard reaction, after the French chemist who first described it in 1912. But there's also another -- and equally delicious -- reason to brown meat.